Gluten-Free Granola

Prep Time: 10 minutes

Bake Time: 30–35 minutes

Total Time: 40–45 minutes

Servings: 8 servings (about 4 cups)

:: Ingredients

3 cups certified gluten-free rolled oats

½ cup sliced almonds

½ cup chopped walnuts or pecans

¼ cup unsweetened shredded coconut

¼ cup coconut oil, melted

⅓ cup maple syrup

1 teaspoon vanilla extract

1 teaspoon cinnamon

¼ teaspoon sea salt

Optional gentle additions (add after baking):

¼ cup dried blueberries or chopped dates

2 tablespoons pumpkin seeds (omit if seed-sensitive)

:: Instructions

• Preheat oven to 325°F (165°C) and line a baking sheet with parchment paper.

• In a large bowl, combine oats, nuts, coconut, cinnamon, and sea salt.

• In a small bowl, whisk together melted coconut oil, maple syrup, and vanilla extract.

• Pour wet ingredients over dry ingredients and stir until evenly coated.

• Spread mixture evenly on the prepared baking sheet.

• Bake for 30–35 minutes, stirring once halfway through, until golden and fragrant.

• Remove from oven and allow to cool completely to crisp.

• Stir in any optional additions once cooled.

:: Texture & Flavor Notes

This granola is lightly crunchy with a gentle sweetness and warm cinnamon notes. It is crisp without being hard or sticky, making it easy to chew and digest. The flavor is balanced and neutral enough to pair well with both sweet and lightly savory breakfasts.

:: Serving Suggestions

• With coconut yogurt or almond yogurt

• Sprinkled over fruit

• Enjoyed by the handful as a snack

:: Storage

• Store in an airtight container at room temperature for up to 2 weeks

• Keeps well refrigerated for longer freshness

• Do not freeze, as texture may soften